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Dinner recipe · from the recipe book

One-Pot Green Chile Pinto Bean Spaghetti

Spaghetti simmered right in a cumin and green chile broth turns silky with mashed pinto beans, browned mushrooms and tangy sour cream, finished with spinach and lime.

One-Pot Green Chile Pinto Bean Spaghetti

Ingredients

  • 1½ tbsp20 gOlive oil
  • 3½ cups sliced250 gWhite mushroomssliced
  • 1 medium100 gRed onionfinely diced
  • 4 cloves12 gGarlicminced
  • 2 oz60 gDiced green chiles, canned
  • 1½ tsp3 gGround cumin
  • 1 tsp1 gDried oregano
  • 1 can, drained277 gPinto beans, canned, drainedhalf mashed, half left whole
  • 2¾ cups600 gVegetable broth
  • 2 cups500 gWater
  • 12 oz340 gPasta, dryspaghetti, broken in half
  • ¼ tsp2 gSalt
  • 4 cups loosely packed120 gBaby spinachroughly chopped
  • ⅓ cup80 gSour cream
  • ½ lime, juiced22 gLime juice
  • ½ tsp1 gBlack pepper
  • ⅓ cup crumbled40 gQueso frescocrumbled
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Prepare first: slice the mushrooms, dice the red onion, mince the garlic, chop the spinach, crumble the queso fresco and chop the cilantro. Mash half the pinto beans with a fork in a bowl and keep the other half whole.
  2. Heat the olive oil in a large, wide pot over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 4 minutes more.
  3. Add the red onion and cook until soft, about 4 minutes. Stir in the garlic, green chiles, cumin and oregano and cook 30 seconds until fragrant.
  4. Stir in the mashed pinto beans, then add the vegetable broth, water and salt and bring to a boil.
  5. Add the spaghetti, pressing it under the liquid as it softens. Simmer uncovered, stirring often so it doesn't stick, until the pasta is al dente and the liquid has thickened into a creamy sauce, 10 to 12 minutes.
  6. Stir in the whole pinto beans and the spinach and cook until the spinach wilts, about 1 minute.
  7. Turn off the heat and stir in the sour cream, lime juice and black pepper; add a splash of water if the sauce looks thick.
  8. Serve topped with the queso fresco and cilantro.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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